231 NW 11th Ave
Portland, OR 97209
(503)
248-2015
Fax: 503-248-2034
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231 NW 11th Ave Portland, OR 97209
(503)
248-2015 |
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In Good Taste Cooking School |
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Fast Entrees for Entertaining
In this class, Hugh Carpenter addresses the perennial challenge-how to develop a repertoire of quick work-night dinners, all suitable for entertaining friends. At the end of a long day, few of us have time to pore over long, complicated recipes. Hugh offers the perfect antidote - recipes with short ingredient lists and concise instructions that don't sacrifice flavor in the pursuit of efficiency. Drawing on culinary influences from around the globe, he features mouthwatering recipes all brought to the table in the flash of a pan.
Hugh's cooking uses easily available Asian and American seasonings, fresh herbs, and condiments that everyone has in their pantry to create flavor intense sauces in just minutes. You will receive a list of sauces that can be used interchangeably and lots of practical information about entertaining.
Photo courtesy of Teri Sandison
Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 30 years, over 100,000 people have attended his classes at cooking schools throughout North America, and at his own cooking school in Napa Valley, California, Camp Napa Culinary. He is the author of 14 cookbooks. In addition to his latest cookbooks, Fast Fish, Fast Entrees, Wok Fast, and Fast Appetizers, he is the author of Great Ribs, Hot Barbecue, Hot Pasta, Hot Chicken, Hot Wok, Hot Vegetables, Quick Cooking with Pacific Flavors, Fusion Food Cookbook, which was nominated for a James Beard Award in 1995, Chopstix, which received the IACP nomination for Best Food Photography of 1990, and Pacific Flavors, which won the IACP award for Best Asian Cookbook and the Who’s Who of Cooking Best Food Photography Award in 1988. Articles by Mr. Carpenter have appeared in many newspapers and leading food magazines, and he has been featured in People Magazine. In addition he makes frequent television and radio appearances.
Seared Halibut with Peppercorn Herb Rub
Roast Salmon with Thai Charred Tomato Coconut Sauce
Roasted Pork Tenderloin with Raspberry Wine Reduction Sauce
Pan Fried Chicken Breasts Glazed in a Tomato & Fresh Oregano Sauce
Cantonese Shrimp with Charred Flour Tortillas Winter salad with Hugh's blue cheese dressing* Warm individual molten chocolate cakes* *Served but not demonstrated
Instructor: Hugh Carpenter Date: Tuesday, January 23 at 6:30 pm Fee: $150
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